better for you seafood chowder

Name: Better for you Seafood Chowder
Prep time: 45 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 medium head of cauliflower, trimmed and cut into florets; 3 medium potatoes, peeled and diced in 1 inch cubes; 4 cup(s) crab, fish, or chicken stock; 1 medium onion, diced; 2 clove(s) garlic, minced; 1/2 small green bell pepper, diced; 1/2 small red bell pepper, diced; 3 - slices applewood smoked bacon, diced; 3 small ears of fresh corn, kernels cut from cob; 1 pint(s) minced clams with juice; 4 large scallops, cut into quarters; 2 cup(s) water; 2 tablespoon(s) cornstarch; 1/4 cup(s) crab, seafood, chicken stock or water-cold

17 Pinches 2 Photos

Lori Lumley

Updated on Feb 18, 2014

Every time we have crab I save the shells and make stock, which can be used fresh the next day or frozen until needed. Recently I found that pureeing cauliflower makes a delicious, creamy, low-fat and non-dairy stand in for a cream soup or sauce. We decided to try it in a soup and it worked! Enjoy!

Rate

prep time 45 Min

cook time 15 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 medium head of cauliflower, trimmed and cut into florets
3 medium potatoes, peeled and diced in 1 inch cubes
4 cups crab, fish, or chicken stock
1 medium onion, diced
2 cloves garlic, minced
1/2 small green bell pepper, diced
1/2 small red bell pepper, diced
3 - slices applewood smoked bacon, diced
3 small ears of fresh corn, kernels cut from cob
1 pint minced clams with juice
4 large scallops, cut into quarters
2 cups water
2 tablespoons cornstarch
1/4 cup crab, seafood, chicken stock or water-cold

How To Make better for you seafood chowder

Step 1

Heat crab, seafood, or chicken stock to a boil. Add cauliflower florets and 1/2 the chopped onion and cook until very soft. Prep remaining vegetables while cauliflower cooks.

Step 2

In a small skillet, sauté diced bacon for 2 minutes on medium high heat. Add remaining 1/2 onion, garlic, peppers, and corn kernels.
Step 3

Add 1/2 potatoes to the cauliflower. With a stick blender, process the cauliflower, potatoes, stock, and onion until smooth. Mix 2 tablespoons cornstarch to 1/4 cup of water or cool stock and blend. Add to processed cauliflower mixture. Bring to boil and then reduce to simmer. Add in all the vegetables, bacon, remaining potato, clams, and scallop. (Use any liquid in the clams). Season with sea salt and freshly ground pepper to taste. Simmer 5 minutes on low, and serve.
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